Rockfish with Crab and Old Bay Cream Sauce
Indulge in the ultimate seafood experience with this Rockfish with Crab and Old Bay Cream Sauce recipe, a coastal-inspired dish that perfectly balances elegance and flavor. Tender, pan-seared rockfish fillets are paired with sweet, succulent lump crab meat and cloaked in a rich, velvety cream sauce infused with the iconic zest of Old Bay seasoning and a splash of bright lemon juice. The dish comes together in under 40 minutes and is finished with fresh parsley for a burst of color and flavor. Perfect for special occasions or weeknight dinners, this recipe will have everyone savoring every buttery, herbed bite. Serve it with lemon wedges for an added touch of citrus and watch this restaurant-quality meal steal the spotlight at your table. Keywords: rockfish recipe, crab cream sauce, Old Bay seasoning, seafood dinner ideas.
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Recipe Information
Ingredients
- 4 pieces rockfish fillets
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small shallot
- 2 cloves garlic cloves
- 1 cup dry white wine
- 1 cup heavy cream
- 2 teaspoons Old Bay seasoning
- 1 tablespoon lemon juice
- 8 ounces lump crab meat
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley
- 4 slices lemon wedges
Instructions
Pat the rockfish fillets dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the rockfish fillets and cook for 3-4 minutes per side, or until the fish is golden brown and flakes easily with a fork. Remove the fish from the skillet and keep warm.
In the same skillet, reduce the heat to medium and add the butter. Allow it to melt, then add the finely chopped shallot and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream, Old Bay seasoning, and lemon juice. Cook for another 4-5 minutes, stirring occasionally, until the sauce thickens slightly.
Gently fold in the lump crab meat, ensuring it is evenly coated in the cream sauce. Cook for an additional 2 minutes to heat through, but be careful not to break apart the crab meat too much.
Taste the sauce and adjust seasoning with additional salt or Old Bay, if desired.
Return the rockfish fillets to the skillet, spooning the crab and cream sauce over the fish. Sprinkle with chopped fresh parsley for garnish.
Serve immediately with lemon wedges on the side for squeezing over the fish.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.4 g | 175% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 2009 mg | 87% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.5 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 246 mg | 19% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1564 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
